Golfo di Napoli

A small fried pizza typical of Neapolitan tradition. The dough is fried and then topped with rich tomato sauce, cheese, and basil. Soft, golden, and flavorful.

Gourmet version of the Neapolitan fried pizza. Garnished with mortadella, creamy ricotta, and a touch of fresh lemon. A perfect balance between the hot fried dough and the freshness of the ingredients.

A classic of Neapolitan street food: a breaded and fried timbale of pasta. The filling is rich and creamy, with béchamel, meat, and peas. Crispy outside and soft inside.

The typical Neapolitan potato croquette (panzarotto). Made with seasoned mashed potatoes, parsley, and a stringy mozzarella center. Fried until golden.

Reinterpretation of the potato croquette with the addition of eggplant parmigiana. It combines the delicate taste of potato with the rich flavor of eggplant and tomato. A hearty and tasty appetizer.

Battered and fried cod pieces. The fish remains tender inside while the outside is crispy. Served with a fresh sauce to balance the fried taste.

A fried appetizer filled with strong Campanian flavors: sausage and friarielli (bitter broccoli rabe). Enhanced by smoked cheese fondue. An explosion of intense flavor.

Rice croquette with tomato, typical of Roman cuisine, revisited here. The rice is seasoned with red sauce and hides a melting cheese center. Fried and crispy.

Classic stick-cut potatoes, fried. Golden, salted, and crispy. The ideal accompaniment to any meal.

Simple and authentic seafood dish: mussels cooked in a pot with plenty of black pepper. Served with their natural juices. Typically eaten with hands or using the shells as tongs.

Base of crunchy bread (frisella) softened with water or sauce, topped with small octopuses (moscardini). A fresh dish that combines the texture of rustic bread with the flavor of the sea.

A high-quality cold appetizer. Culatta is a prized cured meat similar to prosciutto, served with the famous buffalo mozzarella with a milky and intense flavor.

Mixed seafood sautéed in a pan, usually with oil, garlic, and parsley. Served hot, often accompanied by toasted bread to soak up the juices.

Octopus cooked until tender and then roasted to make it crispy on the outside. Served on a soft potato cream. An elegant and tasty main course.

The queen of pizzas: red base with fiordilatte mozzarella and fresh basil. Simple and balanced, it represents the essence of Italian pizza.

Traditional red pizza without cheese. Topped with tomato, garlic, oregano, and oil. It has an intense and aromatic flavor, very light.

A rich variation of the classic Margherita. It uses DOP Campania buffalo mozzarella, which is juicier and more flavorful than fiordilatte. Creamy and delicious.

A Margherita enriched with a prized and aromatic local sausage. The Castelpoto red sausage gives a unique flavor, slightly spicy but sweet.

Flavorful pizza with the addition of Cetara anchovies after cooking. The contrast between the sweetness of the tomato and the savoriness of the anchovies is the highlight.

Pizza for those who love spicy food. Topped with spicy salami (spianata) that releases its aromatic oils during cooking. Decisive flavor.

Rich pizza with many ingredients: artichokes, mushrooms, ham, and olives. Each bite offers a different combination of flavors and textures.

White pizza (without tomato) simple and delicate. Cooked ham and mozzarella create a soft and pleasant taste, also suitable for children.

Autumnal white pizza with mushrooms and sausage. The earthy flavors of the mushrooms perfectly complement the richness of the pork.

An iconic combination of Neapolitan cuisine. Friarielli (sautéed bitter broccoli rabe) and sausage create a perfect contrast with the smoked provola.

Gourmet pizza with intense umami flavors. Fermented black garlic has a sweet and balsamic taste, which combines with the savoriness of anchovies, capers, and olives.

Pizza with a strong character and aged cheeses. Provolone del Monaco provides a characteristic spiciness that pairs well with black pepper.

Fried calzone filled with rich and flavorful ingredients. Ricotta, cured meats, and cheeses melt inside the golden, crispy dough.

Half-moon shaped closed pizza baked in the oven. The classic filling of ham and mozzarella remains moist and stringy inside the golden crust.

Pizza that evokes a family Sunday lunch. Topped with a rich, slow-cooked meat ragu and flavorful pecorino cheese.

Inspired by the famous French main course. Combines tender meat, ham, and melted cheese, with a crispy note from toasted bread.

Pizza that celebrates scarola, a typical Campanian vegetable. The slightly bitter taste of the vegetable is balanced by the savoriness of the anchovies and the sweetness of the tomatoes.

Gourmet pizza with Slow Food Presidium ingredients. Combines soft cured meats, sweet Neapolitan peppers, and refined cheeses for a unique tasting experience.

An elevated four-cheese pizza. Creamy and rich, it plays on the different textures and intensities of white cheeses, from sweet to spicy.

A gastronomic journey through Italy. The sweetness of the pumpkin meets the spiciness of the cured meat and the creamy freshness of the stracciatella.

A decidedly spicy pizza with high-quality ingredients. It uses various forms of chili peppers and spicy cured meats for an enveloping and flavorful heat.